Gluten free doesn't equal healthy (but that's OK)

Just take one look at the menu of Senza, an entirely gluten-free restaurant in Lakeview. There's foie gras, duck, caramel and cheese.

"That would be hard to look at as health food," says Susan McMillan, Senza's co-owner.

Ms. McMillan says she took the fine-dining approach to gluten-free cooking after meeting chef Noah Sandoval while interviewing him for the restaurant. Mr. Sandoval has worked at Takashi, Schwa and the former Spring restaurant.

Turns out, October is celiac awareness month, so it's a pretty good time for Ms. Shilson to talk about the genetic auto-immune disease that affects 1 in every 100 Americans.

"Everyone seems to think gluten free is healthier," she says. "It's not necessarily a healthier option."

What gluten free means is that people with celiac disease can eat without fear of setting off their immune system to attack the lining of the small intestine. Gluten — a product found in wheat, barley and rye — triggers that reaction. Eventually, the small intestine is compromised to a point where it can no longer absorb nutrients.

But, there are some, like Ed O'Brien, who do take a healthier approach to gluten-free food. He opened Bountiful Eatery in Lakeview in July with hopes of expanding to other locations. The restaurant features salads, wraps and smoothies.